Photo from (wikinut.com)
Apparently, tilapia ice cream is a thing!
According to the post on Inquirer.net, it is developed by a team from the Central Luzon State University (CLSU) lead by professor Dana Gutierrez-Vera Cruz.
It is making a name in the global food scene and is becoming a favorite among top food connoisseurs.
The tilapia ice cream has been showcased in various food shows including the Salon International de l’Agroalimentaire (SIAL) Asean Manila 2016 (where it was awarded with a gold medal) and a food show at the Javits Center in the United States.
It is set to tour the world, joining other food events and competitions such as the World Champions Tour in Jakarta, Indonesia, on Nov. 9–12, and then a tour in Abu Dhabi on Dec. 5-7. In 2017, it will be featured in Toronto, Canada (May 2-4), Shanghai (May 18-20), and Manila (June 7-9).
The main ingredient of the ice cream is the tilapia flakes, which adds a crunch to the dessert but leaves no fishy aftertaste.
Three other products have been added to the lineup of tilapia ice cream and these are:
- tilapia ice cream sansrival
- tilapia ice cream praline crunch (with caramelized tilapia flakes)
- tilapia ice cream sandwich
Big plans are up ahead these tilapia desserts!
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